Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.

Cook's Notes

To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to three months. To cook: Defrost overnight in the refrigerator (or use the microwave). Reheat over medium-low heat; thin with more water, if desired. Sprinkle with cilantro just before serving.